[Sca-cooks] Salt trenchers

[K C Francis]

I made edible table decorations for a contest way back in 1997.  Candle holders out of bread and salt and pepper cellars. 
 
http://www.westcooks.org/writings/k-morephotos.html  shows pieces on a cooling rack, a completed candle holder and the full set.  So I see I baked little saki cups in the bread and then removed them for the candles, salt and pepper.  I suspect one can never be sure if a depression made before baking will always be there after rising/baking.  Good luck.
 
In browsing the pictures I am reminded that  I used the same technique with sugar plate to make little tarts to hold salt and pepper (they are sitting on a golden tray and the little white open cubes are votive holders that glowed nicely when lit!
 
Katira 
 
> Date: Mon, 2 May 2011 09:34:40 -0400
> From: tudorpot at gmail.com
> To: sca-cooks at lists.ansteorra.org
> Subject: [Sca-cooks] Salt trenchers
> 
> I came across a reference on the florilegium to "salt trenchers". For 
> the feast I am doing in June, I'd like to make a salt trencher for each 
> table. From what little I have found, it appears that bread is baked 
> with a depression in the top. My current theory - not supported by any 
> evidence, is that the loaf is formed, and a small round item e.g. small 
> pottery dish is pushed into the top and then the bread is baked. Not 
> sure if I have to leave the item in the bread while it is baking or if 
> just making the depression will be sufficient.
> 
> Theadora
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